Time
prep 0:20
total 1 day
Ingredients
| 1 lb. | thin spaghetti or | | vermicelli, broken into 1-inch pieces, cooked | | 3 | lg. tomatoes, diced | | 2 | md. zucchini, diced | | 1 | lg. cucumber, diced | | 1 | md. green pepper, diced | | 1 | sweet red pepper, diced | | 1 | lg. red onion, diced | | 2 cans (2-1/4 oz. each) | sliced ripe olives, drained | | 1 bottle (1-1/8 lb.) | Italian salad dressing | | 1/4 cup | grated Parmesan or | | Romano cheese | | 1 tbsp. | sesame seeds | | 2 tsp. | poppy seeds | | 1 tsp. | paprika | | 1/2 tsp. | celery seed | | 1/4 tsp. | garlic powder |
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Instructions
Combine all ingredients in a large bowl; cover with plastic wrap and refrigerate overnight to blend flavors.
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